CITY Night at Ciudad

The menu that launched the careers of Chefs Mary Sue Milliken and Susan Feniger is back. For one night only, Friday, February 29, flash back to 1981 with the groundbreaking flavors of Mary Sue and Susan’s first restaurant, CITY. Before they were Food Network’s “Too Hot Tamales”, these young chefs were shaping the culinary landscape of Los Angeles with dishes from Thailand, India, Mexico, and Greece, as well as Italy, France, and their mother's own recipe boxes. CITY wowed customers and critics alike.

Sadly, CITY (1981-1994) is no more, but every leap year it appears, through the mists of time, at Mary Sue and Susan’s Downtown Los Angeles restaurant Ciudad. For those who have CITY nostalgia, or if you are just in the mood for an evening of bold, eclectic flavors, CITY Night at Ciudad is sure to please.

In true CITY fashion, small plates from around the world include Thai Melon Salad, spiced Potato Bhujia fritters with mint chutney and yogurt, and the always delicious chicken and fennel Stuffed Rigatoni with parmesan cream.

Large plates range from Beef Stroganoff and Lamb Moussaka to Thai Pork Dumplings and Noodles simmered in black mushroom broth and Eggplant Spinach Curry with tamarind chutney and banana mustard seed raita.

Complete the experience by indulging in the famously sinful CITY Cupcakes or perhaps a slice of Lemon Hazelnut or Walnut Caramel Tart. With all these favorites packed into one night of wonderful cuisine, CITY Night at Ciudad will tantalize your taste buds and satisfy your
appetite--at least until CITY returns next leap year!

CITY Night at Ciudad
Friday, February 29, 2008
5 p.m. to 11 p.m.

Make Your Reservations Today!
Ciudad - 213.486.5171

SMALL PLATES

Thai Melon Salad
sweet crenshaw melons tossed in a thai dressing
of chiles, peanuts, garlic, dried shrimp, and kaffir lime leaf

Potato Bhujia
spiced potato fritters in chickpea batter with mint chutney and yogurt sauce

Stuffed Rigatoni
filled with chicken fennel mousse and baked in parmesan cream

Beef Carpaccio
dressed with cracked pepper and shallot vinaigrette; topped with parmesan and chives

Mussel Bisque with Apple Brandy
served with roasted potato apple salsa


LARGE PLATES
served with parsnip chips, carrot rutabaga puree, and shredded brussels sprouts

Beef Stroganoff
thin medallions of beef tenderloin served over fresh fettuccine with mushroom cream sauce

Lamb Moussaka
traditional greek dish of layered eggplant, spiced lamb, and julienned vegetables
baked in a light custard and served with roasted pimento sauce

Thai Pork Dumplings and Noodles
spicy pork dumplings simmered in black mushroom broth
with rice noodles, cilantro, garlic, and ginger

Roasted Black Cod with Coulis of Horseradish
light and buttery black cod served over mashed parsnips with fresh horseradish sauce

Grilled CITY Chicken
crispy chicken served with cilantro sauce and indian spiced pickled tomatoes

Eggplant Spinach Curry
served with basmati rice, yellow split peas, tamarind chutney, and banana mustard seed raita


DESSERTS

CITY Cupcakes
dark chocolate cupcakes filled with pastry cream and topped with chocolate ganache

Lemon Hazelnut Tart
thin hazelnut cake topped with fresh lemons and sweet hazelnut meringue

Gâteau St.-Honoré
chocolate mousse on flaky puff pastry surrounded by cream puffs
topped with chocolate whipped cream

Walnut Caramel Tart
gooey, caramel covered walnuts baked in a flaky crust
served warm with vanilla bean ice cream